Warm White Bean Salad with Arugula Pesto & Preserved Lemon Dinner Recipe
This warm white bean salad combines soft, earthy beans with a garlicky arugula pesto and a touch of preserved lemon, creating a tangy and vibrant dinner dish. Quick to prepare and deeply satisfying, it’s perfect as a light main or a hearty side for any dinner table.
Equipment
- Food processor or blender
Ingredients
For the Pesto:
- 6 to 8 cups arugula
- ⅓ cup sliced almonds
- ¼ cup grated Parmigiano-Reggiano cheese
- 2 ½ tablespoons chopped preserved lemon or grated lemon zest with extra salt as a substitute
- 1 garlic clove chopped
- ¼ teaspoon kosher salt
- ⅓ cup extra-virgin olive oil plus more for seasoning
For the Salad:
- 3 cups cooked white beans homemade or canned, rinsed and drained
- Fresh lemon juice to taste
- Freshly ground black pepper to taste
- 2 to 3 tablespoons thinly shaved shallots or red onion optional
Instructions
- Make the Pesto: Add 2 packed cups of arugula to a food processor or blender, along with the almonds, grated cheese, preserved lemon, garlic, and salt. Blend everything until finely chopped. While the machine is running, slowly pour in the olive oil and process until the mixture is smooth and creamy.
- Warm the Beans: Heat the white beans in the microwave for about 1 minute, or warm them in a small pot over the stove for 2 to 3 minutes. The beans should be slightly warm, but avoid overheating them.
- Combine the Pesto and Beans: In a mixing bowl, toss the warm beans with the arugula pesto. Adjust the seasoning to your taste, adding more salt, lemon juice, or black pepper if needed.
- Assemble the Salad: In a large bowl, toss the remaining fresh arugula with a drizzle of olive oil, a splash of lemon juice, salt, and black pepper. Arrange the dressed arugula on a serving platter, then spoon the pesto-coated beans on top. Sprinkle the salad with shaved shallots or red onion, if using, and serve immediately.
Notes
- Preserved Lemon Substitute: If you don't have preserved lemon, use grated lemon zest with a little extra salt for a similar balance of acidity and tang.
- This salad can be served warm or at room temperature. The beans can be made ahead and stored for up to 4 hours before serving.
- Adjust seasoning gradually for the perfect balance of flavors.
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